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Whole Wheat Italian Bread
Homemade Italian bread made with a blend of bread flour and whole wheat flour.
servings: 8
total time: 2 hours 30 minutes
recipe by: Frankie
Ingredients
- 1 cup warm water
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup whole wheat flour
- 2 cups bread flour plus a little extra
- 1 tsp salt
- 2 TBSP olive oil, divided
- 1 egg white
Directions
- Add the water to a large mixing bowl and sprinkle the yeast on top. Stir in the flours until well combined. Add the salt and 1 TBSP of the oil, continue to stir until a dough is formed and pulls away from the sides of the bowl.
- Knead the dough by hand on a lightly floured surface for about 10 minutes. Form the dough into a ball and place in a large clean bowl. Drizzle the remaining 1 TBSP of oil over the dough and flip the dough around a couple times to coat in the oil. Loosely cover the bowl and set in a warm place to double in size, about 1 hour.
- Preheat the oven to 425°F.
- Punch down the dough, lay the dough on a baking sheet and form into an oval loaf shape roughly 12x4x1-inches. Sprinkle the top of the dough all over with some flour (about 1 tsp of flour, this keeps the dough from drying out while it rises again). Let the dough rise uncovered for 30 more minutes.
- Using a serrated knife cut 3 shallow diagonal slits on the top of the dough. Bake in the preheated oven for 20 minutes.
- Take the bread out of the oven and brush the top with the egg white. Put the bread back in the oven and bake for 5 more minutes or until crust is golden brown.
- Take bread out of the oven and place on a cooling rack to cool for 20 minutes. Makes roughly a 20-ounce loaf of bread.
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